Back To Basics L5724B 400A Instruction Manual

The Back To Basics L5724B 400A Canner can accommodate up to 7 quart-sized jars or 9 pint-sized jars per batch.
To ensure proper sealing, make sure the lids are sterilized and placed correctly on the jars. Follow the recommended processing time and pressure settings for your specific recipe. After processing, allow jars to cool undisturbed for 12-24 hours and check that the lids have a concave center and do not flex up and down.
Ensure that the lid is properly closed and the gasket is in good condition. Check for any obstructions in the vent pipe and make sure the pressure regulator is correctly placed. If the issue persists, the pressure gauge may need to be calibrated or replaced.
Allow the canner to cool completely before cleaning. Wash the lid, pot, and any removable parts with warm soapy water and a non-abrasive cloth or sponge. Rinse thoroughly and dry completely to prevent rust. Avoid submerging the pressure gauge and gasket in water.
It is normal for a small amount of steam to escape from the vent pipe before the pressure regulator is placed. However, if steam continues to escape from the sides of the lid, it may indicate that the gasket is not sealing properly or that the lid is not secured correctly.
It is recommended to inspect the gasket for wear and tear before each use. Generally, the gasket should be replaced every 1-2 years, or sooner if it shows signs of cracking, brittleness, or deformation.
Always read the manual before using the canner. Use oven mitts or pot holders when handling the canner. Ensure that the pressure has completely released before opening the lid. Keep children and pets away from the canner during operation.
The Back To Basics L5724B 400A Canner is not recommended for use on glass stovetops as it may cause damage. It is best used on gas or electric coil stovetops.
If the pressure gauge reads incorrectly, first ensure it is properly attached and free from any debris. If issues persist, consider having it tested for accuracy and calibrated by a professional, or replace it if necessary.
Ensure that all jars, lids, and utensils are properly sterilized before use. Follow the recommended processing time and pressure settings for each type of food. Store canned goods in a cool, dark place and check seals before consumption.